HIGH-PROTEIN COCONUT PEANUT BUTTER NO FLOUR

I love you with a piece of crisp to cheat the hungry in between meals, but I think its expensive, and it's not always a lot of healthy options, gluten-free and lactose-free, which we find in the market.

I know what you're probably thinking that making cookies at home a lot of work, but this is the recipe is a super quick, really easy to make, and takes just a few ingredientsso don't think it's worth a test, isn't it?

INGREDIENTS:

• 1 cup coconut, dried
• 1/2 cup roasted peanuts (or a substitute for macadamia nuts, brazil nuts, almonds, and macadamia nuts)
• 1 egg
• 4 tbsp of syrup (or substitute honey, agave, or 1/4 cup of the sugar, coconut)
• 4 tbsps of coconut oil (measure of melted)
• 1/2 teaspoon salt
• 1 teaspoons of chili pepper, syria, or cinnamon (optional)
• 1 tsp ginger powder (optional)

DIRECTIONS:

• Whisk all of the ingredients in a multiprocessor into a uniform mass, and sticky.

If you don't have a multi, you can liquidificar peanuts or nuts of your choice until it becomes a dough. This is only the transfer to the flour peanut butter into a bowl and add all the other ingredients, mixing it first with a spoon and then with your hands.

• Line a bowl with baking paper and lightly grease with a little oil.

• Wash your hands often with a bit of oil, you get a portion of the roughly 1 teaspoon of the dough and roll it with your hands, forming a ball.

• Once you form a ball of dough by pinching the dough between your hands to stop the cracker. Fit in with your fingers to make the edges more rounded.

• Place the biscuits on the baking paper prescription. These cupcakes don't grow up, and not spread too much while it bake.

• Lightweight, baked in the oven low preheat at 160ºC for 15 to 20 minutes. Cookies will need to be golden brown.

• When you remove the cookies from the oven, they are still a little tender, but as it cools it harden.
• Cool the cupcakes, preferably on a grid in order to avoid that you have them on the bottom. If you don't have a grill itself, so that you can put them to cool on the grill in the oven, but be sure that your stove is clean.

• These cookies are thin and crispy.

• If you prefer, you can make the cookies smaller, for that use 1 tbsp of the dough and roll the same way.

• Store in a glass container tightly closed for approximately 1 week. For you are crunchy, and for a longer time to place the plastic over the mouth of the glass, and then close it with the lid, it keeps the air and let these cookies.

TO DECORATE YOUR COOKIES

This step is completely optional, but it will leave your cookies like a bought from the best manufacturers.

INGREDIENTS:

• 50 grams of chocolate in the middle, bitter, or sour (if you cannot endure to look for lactose-free)
• 1 tablespoon of melted coconut oil
• 3 tbsp coconut dry

DIRECTIONS:

• Melt the chocolate in a bain-marie or in the microwave on low power for about 2 minutes (set of-30 for 30 seconds and stir so as not to burn the chocolate)

• Add coconut oil to chocolate.

• Stir until the coconut oil is incorporated into the chocolate, letting the chocolate is soft and shiny.

• Immerse yourself in the cookie jar and soak one side of the border.

• Let it drain off the excess chocolate.

• Dip the cookies in the grated coconut without the cover in the chocolate.

• To enter into the chocolate, then place the biscuits on the baking paper and takes it in the fridge for about 10 minutes, or until the chocolate hardens.

• After hardening chocolate to keep it in a glass container tightly closed.

These delicious cookies please both adults and children, and they are perfect to go with the clips of the herbs in a cup of coffee, espresso.

If you prefer, you can decorate it with peanut butter, chopped instead of grated coconut. But even if you don't wish to decorate it and these cookies are a delicious yet 😉

I hope you've enjoyed this recipe, and if you have any questions or suggestions, just leave a comment down below. Don't forget, when you make this recipe at home to beat a photo and post it on social media with the #amorpelacomida, I'm going to love and enjoy your creation.

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